The Ageing Room
Dry Aged Beef
Ageing can’t be hurried and respecting the traditions of five generations of the Buckley family farming the Adelaide Hills. The Ageing Room is a nod to the traditions started in 1842.
The dry ageing process is one of the most natural ways of producing steak and at the same time developing a fantastic beef flavour and eating quality of tenderness. The natural enzymes break down the connective tissue giving an almost divine eating experience.